Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Sausage, Pea and Pumpkin Risotto Style Rice Recipe
    Lost? Site Map

    Sausage, Pea and Pumpkin Risotto Style Rice

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    JustJanS's Note:

    I made this at work today, the original recipe I was given uses an Italian style smoked sausage, I used kransky which was great. It suggested to cook the pumpkin in the rice, I chose to oven bake it until tender, them ix it gently through at the end.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cook sausages in pan or on grill, cool a little, then slice.
    2. 2
      Preheat oven to moderate.
    3. 3
      Rub diced pumpkin in a little oil, then bake until tender.
    4. 4
      Heat extra oil in a large skillet, then add onion and garlic and cook until softened.
    5. 5
      Add the rice and stir until all the rice grains are coated with the oil.
    6. 6
      Add the wind and cook, stirring until all the wine has been absorbed.
    7. 7
      Add all the stock, stir well and place into a baking dish.
    8. 8
      Cover with aluminum foil and place in the oven.
    9. 9
      Bake for 20 minutes, then remove from oven.
    10. 10
      Add the cooked sliced sausages, peas, parmesan cheese, cream and pepper and stir gently but well.
    11. 11
      Add the cooked pumpkin and mix through very gently.
    12. 12
      Cover and return to the oven for a further 5 minutes.
    13. 13
      Serve.

    Ratings & Reviews:

    • on February 16, 2006

      55

      A recipe which takes all the sweat out of risotto?? Blasphemy! But very delicious, creamy blasphemy... this is really a yummy dinner! Would be great for a winter night, so of course I made it on a hot summer one. I halved this and served with a salad and got three generous portions out of it. I followed the recipe exactly, using the spiciest Italian sausage I could get my hands on and lite cream. Simple and foolproof - thanks Jan and happy travelling!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Sausage, Pea and Pumpkin Risotto Style Rice

    Serving Size: 1 (441 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 674.4
     
    Calories from Fat 293
    43%
    Total Fat 32.5 g
    50%
    Saturated Fat 14.4 g
    72%
    Cholesterol 83.8 mg
    27%
    Sodium 704.9 mg
    29%
    Total Carbohydrate 68.9 g
    22%
    Dietary Fiber 3.3 g
    13%
    Sugars 5.5 g
    22%
    Protein 21.7 g
    43%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites